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Buffalo Chicken Wing Soup

This Buffalo Chicken Wing Soup tastes just like buffalo chicken wings but in a creamy delicious soup. Bold flavors, easy to whip up, it will blow your mind!

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 6
Calories: 401 kcal
Course: Soup , Lunch
Cuisine: American

Ingredients

  • 2 tablespoons butter unsalted
  • 2 medium onions chopped
  • 2 stalks celery chopped
  • 2 medium carrots chopped
  • 3 cloves garlic minced
  • ¼ teaspoon salt or to taste
  • ¼ teaspoon pepper or to taste
  • 1 tablespoon all-purpose flour
  • 2 tablespoons tomato paste
  • 8 cups chicken broth low sodium
  • ¼ cup buffalo wing sauce
  • ¼ cup sour cream
  • ½ cup blue cheese crumbled
  • ¼ cup blue cheese dressing
Chicken
  • 1 pound chicken thighs boneless and skinless
  • 1 tablespoon Cajun Seasoning
  • 2 tablespoons buffalo wing sauce
Toppings
  • 1 tablespoon fresh parsley
  • ½ cup blue cheese crumbled
  • 5 green onions chopped

Instructions

    Cup of Yum
  1. In a large Dutch oven or soup pot melt the butter over medium heat. Add the onions, celery, carrots, garlic and stir. Season generously with salt and pepper and cook for about 5 to 7 minutes or until the onion and carrots soften.
  2. Meanwhile, season the chicken thighs with the cajun seasoning and toss together with the buffalo wing sauce, making sure each thigh is covered in cajun spice and sauce. Grill the chicken on a grill pan for about 4 minutes per side, just until you get some grill marks. The chicken doesn't have to be cooked through completely, as it will cook some more in the soup. Remove from grill pan and shred with 2 forks.
  3. Sprinkle the flour over the vegetables and stir. Add tomato paste, chicken broth, wing sauce, sour cream, blue cheese, blue cheese dressing and stir well, so that the tomato paste dissolves. I use a whisk to make sure it's stirred well. Bring to a boil.
  4. Add the shredded chicken to the pot and turn the heat down to a simmer. Simmer for 30 minutes.
  5. To serve, garnish with parsley, top with blue cheese and green onions.

Notes

  • If you don't like blue cheese, replace the dressing with regular ranch and substitute the crumbled cheese for feta.
  • The flour is used to thicken the soup a bit. If you can't have flour, you can leave it out completely. If you'd like to thicken it without flour, mix 1 tsp corn starch with 1 tsp water, and whisk well into the soup. It will thicken once it comes to a boil. Use more or less corn starch depending on how thick you'd like the soup to get.
  • This dish will keep for 3 - 4 days in an airtight container in the fridge. Just be sure to allow the dish to cool completely before storing.
  • You can freeze it meal sized in a large airtight container or individual portions for up to 3 months. You can also use freezer bags.
  • Keep in mind that this soup will separate when reheated, even if it isn't frozen, so make sure you stir it well before serving. Thaw it in the fridge overnight or cook from frozen in the microwave or on the stovetop.

Nutrition Information

Serving 1serving Calories 401kcal (20%) Carbohydrates 15g (5%) Protein 26g (52%) Fat 28g (43%) Saturated Fat 12g (60%) Cholesterol 106mg (35%) Sodium 1199mg (50%) Potassium 764mg (22%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 4658IU (93%) Vitamin C 9mg (10%) Calcium 192mg (19%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 401

% Daily Value*

Serving 1serving
Calories 401kcal 20%
Carbohydrates 15g 5%
Protein 26g 52%
Fat 28g 43%
Saturated Fat 12g 60%
Cholesterol 106mg 35%
Sodium 1199mg 50%
Potassium 764mg 16%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 4658IU 93%
Vitamin C 9mg 10%
Calcium 192mg 19%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.